How to Prepare Super Quick Homemade Humming Bird Cake

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, humming bird cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Humming Bird Cake is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Humming Bird Cake is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook humming bird cake using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Humming Bird Cake:

1. Make ready 3 Tablespoons Butter , unsalted
2. Get 3 Cups All purpose flour
3. Make ready 2 Tablespoons Cinnamon , ground
4. Get 1 Tablespoon Baking soda
5. Take 1 Teaspoon Salt
6. Take 1 Cup Pecans , chopped
7. Get 1/2 Cup walnuts Black , chopped
8. Prepare 1 1/2 Cups Sugar
9. Make ready 1 Cup Brown sugar
10. Make ready 3 Eggs , beaten
11. Get 8 1 pineapple , crushed ; ozcan of
12. Get 2 Cups Bananas , mashed
13. Prepare 1 Cup Canola oil
14. Get 3 Teaspoons Vanilla extract
15. Get 3/4 Cup Butter , cubed
16. Take 8 oz packs Cream cheese of 3
17. Prepare 2 Tablespoons Vanilla extract
18. Prepare 2 1/2 Cups sugar Powdered
19. Prepare 1 Cup walnuts Black , chopped
20. Prepare 1/2 Cup Pecans , chopped

Steps to make Humming Bird Cake:

1. In a large bowl, sift together the flour, cinnamon, baking soda, and salt; stir in the pecans and set aside.
2. Using a handheld mixer set on high speed, beat the sugar, brown sugar, and eggs in a large mixing bowl until smooth, 1 minute. Add the crushed pineapples and their juice, bananas, oil, and vanilla and mix until combined. Add the pecan mixture and mix on low speed until evenly combined.
3. Divide the batter evenly between the 3 prepared cake pans, smoothing the tops with a rubber spatula. Bake cakes, rotating occasionally, until a toothpick inserted into the center of each cake comes out clean, about 50 minutes.
4. Transfer cakes to racks and let sit for 15 minutes; invert pans and unmold each cake; discard parchment paper. Let cakes cool.
5. Make the frosting: In the bowl of a standing mixer fitted with a paddle, beat the butter on medium speed until smooth, 2 minutes. Add the cream cheese and vanilla and beat until creamy, 1–2 minutes more. Add the confectioners' sugar and mix on low speed until incorporated.
6. Increase speed to medium-high and continue mixing until the frosting is light and fluffy, 2–3 minutes. Remove any dust from the pecans by shaking them in a wide-mesh sieve over the sink; using a rubber spatula, fold the pecans into the frosting.
7. Assemble the cake: Place 1 cake layer on a cake stand. Using a butter knife, spread 2/3 cup frosting evenly over the top. Place second cake layer atop first one and frost top of it with another 2/3 cup frosting.
8. Repeat with remaining cake layer. Spread remaining frosting over the sides of the assembled cake. Serve immediately or wrap loosely with plastic wrap and refrigerate.

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